How to make sweet and sour pork ribs, simple method

Ingredients: pork ribs, green peppers, carrots, tomato paste, apple cider vinegar, sugar, eggs, corn flour (apple cider vinegar can be replaced with white vinegar, corn flour can be replaced with fried powder.) Steps:

1. Chop the pork ribs first, soak them in a little oil, soy sauce, cooking wine, sugar, salt, ginger and garlic for about two hours, and cut the ingredients for later use. 2. Beat an egg in the submerged ribs and stir evenly, then pour on the corn flour, put it in the high-temperature oil to fry, fry it twice, fry the ribs for the first time, scoop it up, dry it in oil, and fry it the second time to fry the ribs until golden brown. 3. Pour up the oil, leave a little oil and fry the ingredients until they are eight ripe.

4. Put the sweet and sour juice into the pot and cook it until it is sticky, then pour in the fried pork ribs and ingredients and stir-fry a few times quickly, so that the sweet and sour juice sticks to the pork ribs. Sweet and sour juice - 3 1 bowl of tomato sauce + 2 tablespoons of sugar + 1 spoonful of apple cider vinegar + 3 1 bowl of water. Beg.

Ingredients for sweet and sour pork ribs: Ingredients: 320 grams of pork ribs, Accessories:

1/2 teaspoon minced garlic, 1 green pepper, 1 red pepper, 1/2 tablespoon wine, 1 tablespoon of oil Teach you how to make sweet and sour pork ribs, how to make sweet and sour pork ribs to be delicious 1Chop the ribs, wash, pat dry, add the marinade and mix well and marinate for 30 minutes. 2.

Bring the oil to a boil, add the pork ribs, switch to medium heat, fry and remove, drain the oil. 3.Remove the seeds of green and red peppers and cut them into cubes;Wash the cucumber with the skin, remove the husk, cut into 2 cm strips, add the cucumber marinade and mix well, marinate for 10 minutes, drain the vinegar, and serve.

4.Heat 1 tablespoon of oil, stir-fry the garlic, splash the wine, add the sauce and bring to a boil, add green peppers, red peppers, pork ribs, cook well, and put on the cucumber noodles.

Ingredients: pork ribs, salt, sugar, vinegar, cooking wine, ginger, green onion, Sichuan pepper, sugar, cooked vegetable oil, cooked white sesame seeds. Method:

1.Chop the pork ribs into sections, add salt, ginger slices, green onions, and peppercorns, mix well to taste, and take them out when the meat is separated from the bones, and dry the water. 2.

Put oil in the pan and fry the pork ribs until the color is light yellow and the surface moisture is dry. 3.Add water, pork ribs, cooking wine, sugar, sugar, and salt to the pot, reduce the juice over low heat until the pork ribs are flavorful and thick, add vinegar and let it cool, add white sesame seeds, mix well and serve on a plate.

Sweet and sour pork ribs are an indispensable item in many mothers' private dishes, so how to make sweet and sour pork ribs delicious?Please see this article for details.

An essential ingredient for sweet and sour pork ribs:

Ingredients: 400g pork chops

Excipients: 3g salt, 2 spoons of vinegar, 10g of rock sugar, 1 spoon of chicken broth powder, 5g of ginger, 1 spoon of corn starch, 5g of sesame seeds, 1 spoon of sugar.

A simple recipe for sweet and sour pork ribs:

1. First prepare the materials and wash them, cross the tomatoes and set them aside; Wash the ginger and cut the ginger into shreds; Chop the ribs into small pieces.

2. Boil a pot of boiling water, boil the tomatoes in boiling water, and pick them up after about 1 minute, taking care not to pour out the water.

3. Pour the pork ribs into boiling water, pick them up after 5 minutes, rinse off the foam, and drain.

4. Peel off the skin of the tomato, cut it into pieces, put the pork ribs into a large bowl, add salt, mix well with white sugar, vinegar, chicken powder and corn starch, and marinate for a while.

5. After pouring oil, add rock sugar, stir-fry, fry until the rock sugar is almost melted, turn off the heat, and fry the sugar color with residual temperature.

6. When the sugar is completely melted into syrup, add the pork ribs and stir-fry evenly with residual temperature.

7. Then add the tomato and ginger shreds, stir-fry for 2 minutes, then add water to submerge the ingredients.

8. Finally, add 2 tablespoons of tomato paste, turn to low heat after boiling, simmer until the soup is thicker, add salt to taste, add 2 tablespoons of tomato paste, a little sesame seeds, stir-fry evenly, turn to high heat to reduce the juice, and then serve.

The pork ribs are delicious, nutritious, and there are quite a lot of varieties that can be made, today I will share a sweet and sour pork ribs, the sweet and sour taste, you can't forget it after eating it once.

Prepare 500 grams of pork ribs, wash them, and chop them into pieces of about three centimeters.

Cut the green onion into three pieces. Ginger piece, cut a few slices of ginger.

Prepare a handful of garlic, pat it flat and chop it into minced garlic.

Boil water in a pot, cool the pork ribs in a pot, add a spoonful of cooking wine, boil the water and cook for one minute. Skim off the foam on it, remove it and rinse it with water.

Boil water in a pot, pour in green onions and ginger slices, add a star anise, a few dried red peppers, a pinch of Sichuan peppercorns, and then pour in the pork ribs. Once the water is boiling, cover and cook over low heat for 30 minutes.

30 minutes later. Use chopsticks to pick out the ribs inside. Place the ribs in a bowl and spread evenly with flour.

Pour vegetable oil into the pan, boil the oil until it is 50% hot, add the pork ribs, this process, keep the heat at medium all the time, and the whole frying process may last for 3 minutes.

After frying, remove the ribs and control the oil.

Leave the oil in the pan, pour in the garlic foam, and when you smell the garlic, add a spoonful of tomato sauce and turn a few times. Add a spoonful of water, a tablespoon of sugar, and a spoonful of white vinegar.

Stir well with a spoon, add a small spoon of salt, hook a little water starch after the water boils, stir constantly with a spoon to melt the seasoning and sugar, and wait for the soup to become viscous and foamy, add a spoonful of hot oil, and stir constantly. Once the soup is bubbly, pour in the fried pork ribs.

Stir-fry quickly so that the broth evenly coats the ribs. After the pork ribs are flavored, they can be served on a plate.

Sweet and sour pork ribs.

Ingredients: 500g pork ribs, 30ml rice vinegar, 30ml sugar, 1 green onion, 1 small piece of ginger, 2 cloves of garlic, 15ml cooking wine, 30ml light soy sauce, 10ml dark soy sauce, 15ml water starch, 2g salt. Method 1: Wash and chop the pork ribs into small pieces, put them in a bowl and mix well with 5ml cooking wine and 15ml light soy sauce and marinate for 15 minutes, cut the ginger and garlic into slices, and cut the green onions into slices obliquely for later use. 2.

Pour an appropriate amount of oil into the wok, put in the pork ribs after the oil is hot for 7, fry it over medium heat until the surface is golden brown, and then remove it for later use. 3.Leave a little base oil in the pot, add green onions, ginger and garlic to stir up the fragrance, put in the fried pork ribs, add the seasonings light soy sauce, dark soy sauce, rice vinegar and sugar, add enough water, stir well, cover the lid and cook for 10 minutes, and finally pour in water starch to thicken and then get out of the pot.

Method 2: Ingredients are no less than 900 grams of pork ribs, 60ml of white vinegar, 40 grams of sugar, appropriate amount of green pepper, appropriate amount of carrots, 60ml of tomato pulp, 5 slices of ginger, 5 cloves of garlic, 2 teaspoons of salt, 30ml of light soy sauce, and 6 tablespoons of cornstarch. Method 1: Cut the pork ribs into small sections, rinse the blood, drain, and marinate with salt, light soy sauce, ginger, garlic and cornstarch for more than 1 hour. 2.

Cut the green peppers and carrots into small pieces and blanch them in boiling water. 3.Glue the ribs with a layer of cornstarch and shake off the excess.

4.Put oil in a small milk pan and heat until it smokes, then add the pork ribs with cornstarch sticky to it and fry them over high heat for 1 minute. Turn to low heat to fry the ribs, and finally turn on the high heat and fry for half a minute to force out the oil.

5.Scoop up the ribs, drain the oil and let cool. 6.

Put sugar, white vinegar and tomato paste together in a pot, add 4 tablespoons of water, and cook into a thick sweet and sour sauce. 7.Place the cooled ribs in the pan.

8.Add the green peppers and carrots that have been blanched in boiling water and stir-fry evenly, so that each piece of pork ribs sticks to the sweet and sour sauce. Do.

First of all, you have to buy the ribs, wash the ribs, the ribs must be blanched with water first, after blanching, you can remove the blood foam and fishy smell on the ribs, so that the taste and taste of the ribs will be better.

The second step is to fry the sugar. Heat the oil first, then put the sugar in the oil and stir-fry, stir-fry the sugar until the color of the sugar turns reddish-brown, then pour the blanched pork ribs into the sugar and stir-fry.

The third and final step is to add water, add peppercorns, cover the pot and simmer for about 40 minutes, stew the ribs into the flavor, then add vinegar, and finally the sweet and sour pork ribs are ready.

1. Soak the ribs in warm water for half an hour.

2. Add ginger and garlic medicinal wine and cook for 9 minutes.

3. Put brown sugar, balsamic vinegar, pepper, salt, tomato paste, soy sauce and cool white water in a bowl.

4. Put these into the pot and burst them to make the sauce. Wait for boiling.

5. After boiling, add the pork ribs and stir evenly to color.

6. Simmer for 10 minutes, add starch water, sprinkle with sesame seeds and chopped green onions.

Finally, the pot is up, and it's done.

The first step is to chop the ribs into the right size pieces. The second step is to boil the water, blanch the pork ribs, and put cooking wine, green onion and ginger to remove the smell. The third step is to drain the blanched pork ribs, then heat the oil (a small amount of oil) and then pour in a few rock sugars to fry the sugar color, add a little cooking wine, dark soy sauce, balsamic vinegar, tomato sauce and an appropriate amount of water, and cook for about 20 minutes.

Wait until the ribs are soft and rotten, turn them into high heat and reduce the juice. Finally, add a little vinegar and light soy sauce and an appropriate amount of salt and chicken essence, and sprinkle a little chopped green onion after removing from the pot. A homemade sweet and sour pork rib is ready.

Share it with your family for a better taste.

The pineapple pork ribs are golden in color, the pork ribs are charred and tender, sweet and sour, and tempting the appetite. The method of pineapple pork ribs is simple, and the most important thing is to master the heat of cooking pork ribs. Yue Shi Hui will introduce you to the practice of pineapple pork ribs, hurry up and learn it!

Preparation of pineapple pork ribs 1

Preparation of ingredients. 150 grams of pork ribs, 150 grams of pineapple meat, 30 grams of tomato juice, a little green and red pepper slices, green onions, minced garlic, salt, monosodium glutamate, custard powder, flour, sugar, and water starch.

Methodological steps. 1.Wash and chop the ribs; Cut the pineapple flesh into cubes. Add salt and monosodium glutamate to the pork ribs, mix well, add custard powder, evenly coat with flour, and marinate for 10 minutes.

2.Heat a pan with oil, add the ribs and mix well, fry for about 4 minutes until golden brown and cooked through, remove from the pan.

3.In another frying pan, fry the chives, minced garlic and green and red pepper slices, add a little water, pour in the pineapple flesh and stir-fry well.

4.Pour in the tomato juice and add sugar and a pinch of salt to taste.

5.Pour in the fried pork ribs, add water starch and stir well, pour in a little cooked oil and mix well.

Preparation of pineapple ribs 2

Preparation of ingredients. 600 grams of pork ribs, 100 grams of pineapple, 25 grams of custard powder, 50 grams of dry starch, 25 grams of water starch, 15 grams of wine, 10 grams of ginger, 10 grams of green onions, 53 grams of refined salt, 2 grams of pepper, 10 grams of sugar, 100 grams of salad oil.

Methodological steps. 1.Chop the pork ribs into 10 cm long sections, rinse off the blood with water, control the moisture, put them in a basin, add wine, refined salt, ginger slices, green onion knots, pepper, etc., mix well, code the flavor for about 30 minutes, steam in the basket until the bones are taken out, and the dry starch is coated and set aside.

2.Peel the pineapple and cut it into centimeter-sized cubes.

3.Put the wok on the fire, put in the oil and cook until it is hot, fry the pork ribs for about 1 minute, and remove it when the outer crisp changes color.

4.Put water in the wok, add sugar, hook the sauce with custard powder and water starch, and then add the fried crispy pork ribs and pineapple, and stir-fry well.

Tip 1The pork ribs must be rinsed with water to make the color of the dish good.

2.When the pork ribs are coated with dry starch, they must be evenly coated, but not too thick, so as not to affect the taste after cooking.

3.Diced pineapple should be put in after thickening, and custard powder should not be put in too much, so as not to affect the taste.

Preparation of pineapple ribs 3

Preparation of ingredients. 450 grams of pork ribs, 100 grams of pineapple, 1 egg, 50 grams of wet starch, 25 grams of flour, 30 grams of tomato paste, 20 grams of sugar, 1 gram of refined salt, 800 grams of vegetable oil.

Methodological steps. 1.Cut the pineapple into slices. Chop the pork ribs into sections, boil them in a pot of boiling water and remove them to taste.

2.Tomato paste, sugar, 20 grams of water, 10 grams of wet starch to make a sauce. In addition, mix the remaining wet starch, eggs and flour into a paste, hang the pork ribs evenly and fry them in the hot oil until crispy and hard.

3.Heat 15 grams of bottom oil in the pot, add the pineapple slices, pour in the right tomato juice and boil, add the pork ribs and stir well, and put it on a plate.

The pork ribs should be fried over low heat to prevent the pork ribs from growing on the outside and on the inside.

Sweet and sour pork ribs are a famous local dish with both color and flavor, which belongs to the Su cuisine. The recipes are diverse, the taste is distinctive, and the nutritional value is extremely high. This dish originated in Wuxi, Jiangsu, and is widely spread in Jiangsu, Zhejiang, and Sichuan cuisine, and is often used in boiled dishes.

Sweet and sour pork ribs is a representative of sweet and sour dishes in a popular traditional dish, it uses fresh pork chops as ingredients, the meat is fresh and tender, the color of Chenglai is red and bright oily, the taste is crispy and sweet and sour, it is quite popular with eaters in the south of the Yangtze River, it is an excellent appetizer or appetizer.

Rinse the pork ribs with blood, cut them and drain them, and marinate them with salt, light soy sauce, ginger, garlic and cornstarch for more than 1 hour; Glue a layer of cornstarch on the ribs before putting it in the pan, and shake off the excess cornstarch before putting it out of the pan; Put oil in a small milk pot, cook until hot, put the sticky cornstarch pork ribs in it, and fry it on high heat for 1 minute; Turn the torch to low and fry it, and finally turn on the high heat and fry it for half a minute to force out the oil; Scoop up the ribs, drain the oil and let cool; Put sugar, white vinegar and tomato paste together in a pot, add 2 tablespoons of water, and cook into a thick sweet and sour sauce; Place the cooled ribs in the pan. Add bell peppers (bell peppers are blanched in boiling water first), stir-fry evenly, and put each piece of pork ribs on the sweet and sour sauce;